I’m a little late to the gluten free chocolate brownie party. But I now realise why that is. I hadn’t tasted a really good one. Instead, I’d been basing my uneducated opinion on shop bought versions. Which unfortunately, don’t do homemade, gluten free squidgy chocolate brownies any justice whatsoever.
My introduction to a great gluten free brownie happened whilst working at Off The Wheaten Track. It was that SO good, that I was inspired to whip up a batch at home the very next day!
When it came to picking out a recipe, Orlando Murrin’s ‘best ever chocolate brownie recipe’ on the BBC good food website grabbed me. As the ingredient list looked simple and the only thing that needed changing to make it gluten free, was the flour. And also, the recipe had loads of great (extremely worthy!) reviews.
BBC good food and also BBC food website have so many great recipes. And, whilst both sites have a dedicated gluten free section, many of their standard recipes (like these chocolate brownies) can also be easily adapted to suit most dietary needs. Yay!!
I’ve made these brownies a few times now and have tried the recipe with both Bournville and Lindt Excellence 70% cocoa chocolate. Both bars of chocolate are gluten free and have no ‘may contain’ warnings (in the UK). My preference of chocolate for this recipe, does slightly lean towards Lindt, as I felt it gave the brownies a deeper chocolate intensity.
Oh yes, and whilst I’ve listed the roughly chopped milk and white chocolate pieces within the ingredients below, I didn’t actually add them when I made the brownies. However, I thought it would be good to jot them down, as they were in the original recipe and you may fancy the extra chocolate. Other things like *nuts and cherries would work well too.
Ingredients (16 squares approx)
185g (6½oz) unsalted butter
185g (6½oz) best *dark chocolate
85g (3oz) gluten free plain flour (I used Sainsbury’s in case you were wondering)
40g (1½oz) *cocoa powder (best to use a good one…I’m loving ‘Food Thoughts’ organic cocoa powder)
50g (2oz) *milk chocolate – chunks or roughly chopped
50g (2oz) *white chocolate – chunks or roughly chopped
3 large eggs (room temp)
275g (10oz) golden caster sugar
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line a 20cm (approximately) shallow baking tin.
Place the butter and broken dark chocolate into a heatproof bowl and set over a pan of simmering water and allow to melt (best not to let the bowl touch the water). Once the butter and chocolate has melted, give it a good mix until nice and smooth. Set the bowl to one side whilst you get with on with the rest of the recipe.
Sift together the cocoa powder and gluten free flour. I like to do this now, rather than sifting it directly into the whisked egg mixture. As I feel it gives the mixture less time to lose any of its precious air bubbles!!
In a large bowl beat together the eggs and sugar until the mixture turns thick and pale and doubles in volume.
Add the melted butter and chocolate, sifted gf flour and cocoa powder to the egg mixture. With a large metal spoon gently stir the mixture in a figure of eight motion until everything has ‘just’ been incorporated (if you are adding the chocolate chunks, now is the time to mix them in). You really don’t want to be over mixing at this stage.
To check that the brownie is cooked give it a little shake, should it wobble a little in the middle, leave to bake for a few minutes longer.
Once fully baked remove from the oven and allow to go completely cold before taking it from the tin and cutting into squares.
I think these brownies are at their absolute best the day after you bake them. But that’s just me, as I know lots of people think they are at the ultimate yumminess the day they’re baked!! But of course, you can decide when you think they are at their peak of deliciousness. If you are able to resist polishing these brownies off, they will last really well in an airtight container for about 4 days!
Hope you found this brownie recipe tempting and it’s made you want to head into your kitchen right this minute to make some!
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*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.